This salsa is chock-full of so many great flavors and textures: chopped red pepper, jalapeño, red onion, lemon and lime juice, and, of course, a boatload of fresh tomatoes! It’s so bright and fresh and full of springtime flavor, and you can tailor it to your preference and make it as mild or spicy as you like it.
Yields about 6 cups
7 medium tomatoes (I used beefsteak), cored and chopped
14½ oz can tomatoes, chopped or diced with juice
4½ oz can mild green chile peppers, diced
1 red bell pepper, cored, seeded and diced
1 red onion, diced
1 jalapeño, seeded and diced
3 garlic cloves, minced
¼ cup extra-virgin olive oil
2 Tbsp fresh parsley, chopped
Juice of 1 lemon
Juice of 1 lime
1-2 tsp salt
½ tsp black pepper
¼-½ tsp red pepper flakes
Place all ingredients in a large mixing bowl and mix together well.
Taste and add more seasonings if you like your salsa spicier.
Serve immediately, or chill for 3-4 days in an airtight container. Enjoy!
Note: Recipe adapted from The Foster’s Market Cookbook by Sara Foster. I swapped out the ½ cup chopped fresh cilantro and added the parsley instead, because no one in my house really loves cilantro. I omitted the 2 teaspoons ground cumin entirely. I also cut the salt down by half and lowered the amounts of black pepper and red pepper flakes. If you like your salsa spicier, just add more of these. Find the full version of this recipe, along with more photographs, here.
Felicia Levinson is the founder of Unwritten Recipes, a blog about her adventures in baking and cooking. She was a professional dancer, toured 42nd Street, and has taught at dance studios in New York and the tristate area. When not experimenting in the kitchen at her home in Larchmont, Levinson writes musicals, comedies, dramas, and revues with her partner of more than 20 years.